Strawberry Jam Flower Cookies

Instructions

• Sift and mix the flour, cornstarch and salt in a bowl.
• In another bowl, cream the butter and sugar together (I recommend using an electric hand mixer to make it faster).
• Add and mix the egg and vanilla extract.
• Pour in the flour mixture and mix until everything is incorporated.
• Wrap the dough in a plastic wrap, then chill it in the refrigerator for at least 2 hours (you can also leave it overnight).
• Once the dough is cold, place it on a floured parchment paper, of about 16” x 22” / 40cm X 55cm, and roll it out with a rolling pin.
• Move the dough around to prevent it from sticking. If the dough is sticky, I recommend transferring it to a baking tray/ big enough cutting board and putting it in the fridge for 20-40 mins to make it easier to cut the cookies.
• Use a flower cookie cutter to cut out your cookies.
• Place them on a non-stick baking tray lined with waxed/parchment paper.
• In a pastry bag for ease, add strawberry jam and then fill the “flowers” with it.
• Take away extra scraps to re-roll for more cookies leaving a little of the dough to make the centers of the flowers.
• Bake in a preheated oven at 375F/190C for 10-12 minutes.
• Let the cookies cool completely on the baking sheet (they need to set up before being transferred).
• Enjoy!